Hey, y’all! Its Grace Murphy, the digital media editor, and as crockpot season is upon us, I just wanted to share my Grandpa’s delicious Chicago Style Chili recipe! I hope you enjoy it! However, his only rule is that you can’t make it until the temperature outside is below 50 degrees (but for us southerners, I’d say he’d make an exception for us this freezing fall!).

Chicago Style Chili:

Ingredients: 

2 lbs pulled pork

2 lbs beef brisket

2 lbs ground beef

1 lbs Italian sausage in slices or cubes

1 can black beans

1 can kidney beans

3 cans pinto beans

2 cans diced tomatoes (do not drain)

1 can tomato sauce (as needed)

1 can of corn (drained)

1 tsp of cinnamon

1 red bell pepper diced

1 yellow bell pepper diced

1 small onion diced

Onion powder to taste

Garlic powder to taste

Cajun seasoning

Chili powder to taste

Salt

Pepper

 

Directions:

Precook the pork, shred.  Precook the brisket and shred.  Brown the ground beef and Italian sausage.  Slice the peppers and onion into small cubes.  Add spices to taste.  Combine all ingredients into crock pot on High for 4 hours.  Stir frequently and add more spices as needed.  After 4 hours cook on low for an additional 2 hours.  Refrigerate overnight.  Serve over pasta, rice or frito lays corn chips.  Can use your favorite packet of chili seasoning instead of individual spices, except for cinnamon.

 

Secret Ingredient – 2 squares of milk chocolate.

 

Note:  Freezes well.  Good over baked potatoes, hot dogs, nachos or in queso cheese dip.